Crumbed Chicken Tenderloins Recipe

Chicken tenderloins: These are small, tender pieces of chicken breast that cook quickly and stay juicy.

Breadcrumbs: Used to create a crunchy coating on the chicken.

Parmesan cheese: Adds a salty, cheesy flavor to the crumb mixture.

Eggs: Help the breadcrumbs stick to the chicken.

Garlic powder: Gives a mild garlic taste without the texture of fresh garlic.

Paprika: Adds a smoky, slightly sweet flavor and a bit of color.

Salt and pepper: Basic seasonings to bring out all the flavors.

One of the most important steps in this Crumbed Chicken Tenderloins Recipe is getting the chicken coated just right. Here’s how to dip the chicken tenderloins in the beaten eggs and then cover them with the breadcrumb mixture so they come out crispy and tasty.

1. First, make sure your eggs are well beaten. This helps the crumbs stick better.
2. Pick up one piece of chicken tenderloin and gently dip it into the egg bowl. You want the whole piece covered but not dripping with extra egg.
3. Let any extra egg drip off before moving it to the breadcrumb mixture.
4. Press the chicken into the crumbs, turning it so every side is coated. Don’t be shy about pressing gently—that helps the crumbs stick well.
5. Place the crumbed chicken on your baking tray without crowding them so they cook evenly.

Doing this step carefully makes a big difference because the breadcrumbs stick better and bake into a crunchy coating instead of falling off or getting soggy. When the crumbs stick well, you get that perfect golden crust that’s both crispy and full of flavor from the parmesan cheese and spices.

I remember the first time I tried this, I didn’t press the crumbs on enough, and half of them fell off while baking. It was a bit disappointing! Now, I always take a little extra time to press the crumbs on, and it’s totally worth it. Also, if you want to save time, you can set up a little assembly line with the eggs and breadcrumbs ready to go—it makes coating the chicken faster and less messy.

• chicken tenderloins - Substitute with turkey tenderloins: Turkey tenderloins have a similar texture and flavor profile, making them a great alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter and crispier coating compared to regular breadcrumbs.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a suitable replacement.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile that can enhance the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor dimension to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's seasoning.

• Allow the chicken tenderloins to cool completely after baking. This prevents condensation, which can make the breadcrumb coating soggy.

• Place the cooled chicken tenderloins on a baking sheet in a single layer. Ensure they are not touching each other to avoid sticking.

• Transfer the baking sheet to the freezer and let the chicken tenderloins freeze for about 1-2 hours. This step is known as flash freezing and helps maintain the shape and texture.

• Once frozen, remove the chicken tenderloins from the baking sheet and place them in a freezer-safe bag or airtight container. Label the bag or container with the date for easy reference.

• For optimal freshness, consume the frozen chicken tenderloins within 2-3 months.

• When ready to reheat, preheat your oven to 180°c (350°f). Place the frozen chicken tenderloins on a baking tray lined with parchment paper.

• Bake for 20-25 minutes or until heated through and crispy. You can also use an air fryer for a quicker reheating option, setting it to 180°c (350°f) for about 10-15 minutes.

• If you prefer to store the chicken tenderloins in the refrigerator, place them in an airtight container and consume within 3-4 days. Reheat in the oven or microwave until heated through.

• For added flavor, consider serving the reheated chicken tenderloins with a side of fresh vegetables or a dipping sauce like honey mustard or ranch dressing.

• Oven Reheating: Preheat your oven to 180°C (350°F). Place the crumbed chicken tenderloins on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until heated through. This method helps retain the crispiness of the breadcrumbs.

• Air Fryer: Preheat your air fryer to 180°C (350°F). Arrange the chicken tenderloins in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the chicken crispy.

• Stovetop: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the crumbed chicken tenderloins in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method adds a bit of extra crispiness to the breadcrumbs.

• Microwave: Place the chicken tenderloins on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may make the breadcrumbs less crispy, but it’s the quickest option.

• Toaster Oven: Preheat your toaster oven to 180°C (350°F). Place the crumbed chicken tenderloins on the toaster oven tray. Heat for about 10 minutes or until warmed through. This method is convenient and helps maintain the texture of the breadcrumbs.

• Oven: Used to bake the chicken tenderloins at the specified temperature until they are golden and cooked through.

• Baking tray: Holds the chicken tenderloins while they bake in the oven.

• Parchment paper: Lines the baking tray to prevent the chicken from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper.

• Small bowl: Holds the beaten eggs for dipping the chicken tenderloins.

• Whisk: Used to beat the eggs until they are well combined.

• Measuring cups: Used to measure out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Used to measure the garlic powder, paprika, salt, and pepper.

• Tongs: Helps to dip the chicken tenderloins into the beaten eggs and then into the breadcrumb mixture without making a mess.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Knife: Can be used to trim any excess fat or tendons from the chicken tenderloins before coating them.

Prepare ingredients in advance: Measure out breadcrumbs, parmesan cheese, and spices ahead of time to streamline the process.

Use a production line: Set up a station with beaten eggs and the breadcrumb mixture side by side for efficient coating.

Preheat the oven early: Ensure the oven is at the right temperature as soon as you start prepping.

Line the baking tray: Use parchment paper to save on cleanup time.

Batch process: Coat all chicken tenderloins before placing them on the tray to save time.